In Texas & the South in general we eat Black-eyed Peas for good luck in the New Year, Mexico has their own traditions for luck, one of which is eating 12 grapes at the stroke of midnight for luck in the coming New Year. I will not say this makes sense as I have not tried this custom for good luck! However it does say alot for grape sales in Mexico around the New Year Holiday! This recipe is a good Mexican variation of a Texas favorite.

Mexican Black-eyed Peas
Ingredients
16 oz. dried, black-eyed peas
1 lb. pork sausage*, or chorizo
1 medium onion, finely chopped
1-18 oz. can whole tomatoes, undrained
1/2 c. water
2 T. sugar
2 1/2 T. chili powder
1 tsp. ground cumin seeds
1 tsp. Mexican oregano
2 T. garlic salt
1/4 T. pepper
1/4 c. bell pepper, diced
Directions
Sort and wash peas. Place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight. Brown sausage in skillet, stirring to crumble. Add onion, bell pepper and cook until tender. Drain peas well and stir into sausage. Add remaining ingredients. Bring to a boil, cover and reduce heat. Simmer for 1 1/2 hours, adding water if necessary. When ready to serve garnish or serve with side of jalapeno strips. *be careful not to get a spicy or country sausage so the dish takes on an Italian or country flavor.